Nov 13 2008
A Tasty Side Dish: Roasted Potatoes with Garlic and Shallots
I love all kinds of potatoes, but I have a special fondness to red potatoes. I also love sweet potatoes, but that’s another recipe for another day. I think that red potatoes are not only colorful, but they are easier to cook. You can cook them on the stovetop or in the oven.
Today’s recipe is super kid-friendly. We’ll be baking our potatoes in the oven with caramelized garlic and shallots. This makes for a great side dish to any lunch or dinner. And for a vegetarian meal, this would go great! Potatoes can really fill you up, so the more you eat, the fuller you’ll feel.
It makes six servings. Happy cooking!
Roasted Potatoes with Garlic and Shallots
Ingredients
6 large shallots, peeled and cut lengthwise
6 cloves garlic, cut into quarters
3 tablespoons olive oil, divided
1 1/2 pounds small to medium red potatoes, peeled and quartered
1/2 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
Directions
Prepare the shallots and garlic. Peel and slice them. In a saucepan over medium heat, add 1 tablespoon of olive oil. Add the garlic, shallots, and 1/4 teaspoon sea salt. Cook until fragrant and slightly golden.
Preheat the oven to 400 degrees.
Wash the red potatoes. Do not peel. Cut them into quarters and add to a mixing bowl. Add two tablespoons of olive oil, the remaining salt, and all the ground black pepper to the bowl. Toss evenly.
In a 13 x 9 baking dish, add the remaining olive oil to the bottom of the pan. Add the red potatoes and top with the garlic and shallot mixture.
Roast in the oven, turning occasionally. Cook for 30-40 minutes or until potatoes are tender.
Serve as side dish!
